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Ingredients - For 4 people

I kg tomatoes
1 tbsp butter
1 sprig of fresh tarragon (dried if you can't get fresh)
1 litre of chicken stock
Sugar, sea salt and cayenne pepper to taste
4 tbsp Creme Fraiche
12 leaves of fresh basil

Method

1. Chop the tomatoes.
2. Fry the chopped tomatoes gently in the butter.
3. Add the tarragon and enough stock to cover the tomatoes.
4. Add salt and pepper to taste, stir well and cook until the tomatoes are disintigrating.
5. Strain the soup into another pan and then add the chicken stock.
6. Reheat the soup and simmer until it's the right consistency stirring ocassionally.
7. Add sugar, salt and pepper to taste.
8. Serve with a swirl of Creme Fraiche and garnish with the fresh basil leaves.

Definitions

To chop: To cut food into small even-sized pieces using a knife or food processor.

To fry: cook in hot fat.

To garnish: To add a small decoration, often edible, to a savoury dish just before serving to enhance its finished appearance.

To simmer: keep a liquid just below boiling point, usually in a pan on the hob, e.g. simmer the sauce until it starts to thicken.

To stir: To agitate an ingredient or a number of ingredients using a hand held tool such as a spoon.

To strain: To pass wet ingredients through a sieve to remove lumps or pieces of food, eg strain the stock to remove any small pieces of meat.